The recipe for pastry cream can be found under 'Building Blocks'. The recipe yields more than enough to make this dessert.
Ingredients
Ingredients:
250ml whipping cream
50g granulated sugar
For the dark chocolate mousse:
enough sheet gelatin to set 66ml of liquid
35ml (or 2 tablespoons + 1 teaspoon) milk
35g (a little over 1 ounce) plain pastry cream
4g (or 1¾ teaspoon) cocoa powder
35g (a little over 1 ounce) dark, 70% chocolate
For the milk chocolate mousse:
enough sheet gelatin to set 66ml of liquid
35ml (or 2 tablespoons + 1 teaspoon) milk
35g (a little over 1 ounce) plain pastry cream
4g (or 1¾ teaspoon) cocoa powder
35g (a little over 1 ounce) milk chocolate
For the white chocolate mousse:
enough sheet gelatin to set 66ml of liquid
35ml (or 2 tablespoons + 1 teaspoon) milk
35g (a little over 1 ounce) plain pastry cream
45g (1½ ounce) white chocolate
To decorate:
250ml (or 1 cup + 2 teaspoons) whipping cream
50g (or ¼ cup) granulated sugar
gold and silver sprinkles
Instructions
For this recipe you will need a lot of bowls or wash up every now and then. Start by whipping the cream with the sugar until it holds soft peaks. Set aside for now.
Make the dark chocolate mousse. Soak the gelatin in cold water. Add 1 tablespoon of milk to a small saucepan. Combine the rest of the milk with the pastry cream and cocoa in a small bowl. Whisk together. In the meantime, melt the chocolate in the microwave or in the bowl of a double boiler (check out 'Basics and Tips: Faking a Double Boiler'). Once the chocolate has melted, whisk it into the pastry cream mixture. Heat the tablespoon of milk in the saucepan to scalding point. Take it off the heat, squeeze the excess water out of the gelatin and dissolve the gelatin in the warm milk. Whisk the milk into the chocolate mixture. Gently fold in one third of the whipped cream. Set aside until assembly.
Next, make the milk chocolate mousse. The process is the same. Again, soak the gelatin in cold water. Add 1 tablespoon of milk to a small saucepan. Combine the rest of the milk with the pastry cream and cocoa in a small bowl. Whisk together. In the meantime, melt the chocolate in the microwave or in the bowl of a double boiler. Once the chocolate has melted, whisk it into the pastry cream mixture. Heat the tablespoon of milk in the saucepan to scalding point. Take it off the heat, squeeze the excess water out of the gelatin and dissolve the gelatin in the warm milk. Whisk the milk into the chocolate mixture. Gently fold in half the whipped cream. Set aside until assembly.
Finally, make the white chocolate mousse. Again, soak the gelatin in cold water. Add 1 tablespoon of milk to a small saucepan. Combine the rest of the milk with the pastry cream in a small bowl. Whisk together. In the meantime, melt the chocolate in the microwave or in the bowl of a double boiler. Once the chocolate has melted, whisk it into the pastry cream mixture. Heat the tablespoon of milk in the saucepan to scalding point. Take it off the heat, squeeze the excess water out of the gelatin and dissolve the gelatin in the warm milk. Whisk the milk into the chocolate mixture. Gently fold in the remaining whipped cream.
Start assembling the dessert. Carefully pour a layer of dark chocolate mousse into 4 pretty glasses. My dark and milk chocolate mousse layers were about 1-cm (about ½-inch) thick, but base the thickness of your layers on the glasses or bowls you're using. Tap the glasses gently on the countertop to smooth out the mousse layer and place the glasses in the freezer for 5 minutes. Once the mousse layer has set, pour on a thin layer of white chocolate mousse. Again, place in the freezer for 5 minutes to set before pouring on the next (milk chocolate) layer. Repeat the process of pouring and freezing until all of the mousse has been used. After you've poured in the final layer, place the glasses in the fridge to set for at least 8 hours or overnight.
When you're ready to serve, whip the cream and sugar together until it holds soft peaks. Fit a piping bag with a large star tip and pipe a fluffy cream rose on top of each mousse dessert. Sprinkle over a few gold and silver sprinkles
Notes
This dessert can be made one or two day before you plan on serving it. Just make sure not to top it with the whipped cream until a few hours before you want to serve the mousses, as whipped cream loses volume in the fridge.
Recipe by The Tough Cookie at https://thetoughcookie.com/2013/12/20/three-color-chocolate-mousse/